Fish stick cucumber pan

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g small, waxy potatoes
  • 1 kg Gherkins
  • 1 medium onion
  • 1 collar Dill
  • 3-4 Tbsp Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 40 g Butter or margarine
  • 350 ml Vegetable broth (instant)
  • 1 package (450 g/ 15 pieces) frozen fish fingers
  • 150 g Fresh cream
  • 1 tablespoon (15 g) Flour
  • 1 heaped Tbsp medium hot mustard
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Lemon

Directions

  1. 1

    Wash potatoes and boil water for about 15 minutes. In the meantime wash and peel the cucumbers and cut them lengthwise. Remove seeds with a spoon and cut the halves into thick slices. Peel and finely chop the onion. Wash the dill, dab dry and cut finely, except for a little bit for garnishing.

  2. 2

    Drain the potatoes, rinse under cold water and let them drain. Peel the skin off the potatoes. Heat the oil in a large pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper and remove from the pan. Wipe out the pan. Heat 20 g fat in the pan and sauté the onions. Add braised cucumbers, fry and season with salt and pepper. Pour in broth, bring to the boil, cover and simmer for about 5 minutes. Heat 20 g fat in a layered pan and fry the frozen fish fingers for 5-8 minutes while turning. Mix crème fraîche, flour and mustard and stir into the stewed gherkin stock.

  3. 3

    Add braised cucumbers, fry and season with salt and pepper. Pour in broth, bring to the boil, cover and simmer for about 5 minutes. Heat 20 g fat in a layered pan and fry the frozen fish fingers for 5-8 minutes while turning. Mix crème fraîche, flour and mustard and stir into the stewed gherkin stock. Add the potatoes and simmer again for another 2 minutes. Stir the dill, except for something to sprinkle, into the sauce and season to taste with salt, pepper and lemon juice. Place fish fingers on the pan-fried vegetables and serve garnished and sprinkled with lemon and dill

Nutrition Facts

KCAL
620 kcal
CARBS
48 g
FATS
36 g
PROTEINS
23 g

Categories & Tags

Main DishesheartyFish